Before cooking chicken, it can look like one of the blandest items sitting in your fridge. Let’s be honest – even that raw onion in there looks more appetizing.
But it all starts with the texture. Nobody wants to be served a dry, chewy, over-cooked chicken.
However, achieving a succulent, showstopper of a chicken is actually incredibly easy.
Here are a few top tips on how to make your chicken taste right every time.
- Flatten the chicken breasts
When preparing your chicken breasts, pound them to an even thickness using the bottom of a wide jar or glass. This will ensure that the chicken is ready to absorb any additional flavors you decide to use in the next step.
- Season the chicken
Skipping this step is the main reason why chicken can taste like boiled water. This is your moment for culinary creativity, so make the most of it!
Your chicken is a blank slate for you to make whatever you want out of it. Is your chicken going to be infused with exotic Mexican or Asian spices? Or taste fresh with lemon and thyme?
Either way, it is your chance to encourage those juices to have some outstanding flavor beyond what the chicken can offer on its own. You can also dredge the chicken in seasoned flour to give it a golden crunch on the outside.
- Prepare the pan
Grab a pan and heat over a medium-high heat. When it develops into a higher heat, add the olive oil or butter. Swirl the pan so the oil is lightly distributed and evenly sizzling.
- Cook the chicken breasts for one minute without moving
Turn the heat down to medium and then add the chicken breasts. Cook for roughly one minute to help them get a little golden on one side. Once one minute is up, flip your chicken breasts over and turn the heat down to low.
- Cover the pan and cook on low for 10 minutes
Cover with a lid suitable to seal it tightly. Set a timer for 10 minutes and relax. The importance of this step is that you do not lift the lid during these 10 minutes. You want the chicken to sweat out and cook evenly in a consistent, sustained heat.
- Turn off the heat and let sit for an additional 10 minutes
Although it may be tempting – do not touch the chicken until 10 minutes have elapsed. Ensure you turn off the heat, remove the pan from the heat, and then leave the chicken sitting in the pan with the lid still tightly sealed.
Your final steps are removing the lid, double-checking there is no pink inside the chicken breasts by making a small incision in the middle of each one.
Your chicken should be pulsing with flavor and beautiful aromatic juices. Ensure that with any leftovers you seal theses appropriately in a container and store in the fridge.
Use boneless skinless chicken thighs — much better flavor and more moist — been using those instead of breasts and so much better.
Thank you. I have never seen these instructions before. I cannot wait to try it.
On the Grill? It seems I over cook it. Natural gas grill.